Search results
Results from the WOW.Com Content Network
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
1 lb manila clams or other bivalves - surf clams; 3 / 4 lb cherry or baby plum tomato, halved; 2 clove garlic, thinly sliced; a pinch of hot red pepper flakes; 2 / 3 cup extra virgin olive oil; 2 ...
Clams casino Clam chowder with whole clams. Clams casino – a clam "on the halfshell" dish with breadcrumbs and bacon. [1] It originated in Rhode Island in the United States [2] and is often served as an appetizer in New England and is served in variations nationally. Clam cake – also known as clam fritters [3] Clam dip – a dipping sauce ...
In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
The dish uses littlenecks or cherrystone clams. [4] Other basic ingredients include butter, peppers, bacon and garlic. [5] [6] Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used. [7]
Steamed clams are also eaten in Japan (oosari are large steamed clams). The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from ... Food. Games. Health. Home & Garden. Lighter Side. News ...
Lunch: Spicy clam noodle soup; Dinner: Sticky spicy chicken wings; Dessert: Banana & coconut fritters (served with lunch) Guide: lemongrass; tamarind; clams: venus clams, razor clams; 4 "Big & Bold" 17 October 2013 Breakfast: Merguez & fontina stuffed croissants; Lunch: Spicy Mexican soup; Dinner: Crispy roast duck with black bean dipping sauce